College for Research & Technology of Cabanatuan

Burgos Avenue, Cabanatuan City 3100

Tel. 463-2735 463-2697 600-2200 e-mail: crt.cabanatuan@gmail.com
Senior High School 1st Quarter Examination
HE01(Bartending)
Direction: Read and analyze each question carefully, choose the letter of the correct answer.
1. It is the art of mixing wines and spirits, drinks, preparation, beverage, service and good customer relations?
a. Flaring b. Flaming c. Bartending d. Mixing
2. The one who prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards?
a. Bar spoon b. Bartender c. wine steward d. Janitor
3. Is the avenue for this purpose as it provides a cozy place for relaxation where customer can chat with friends?
a. Restaurant b. Coffee Shop c. Club d. Bar
4. He was known as the father of American Mixology?
a. Jeremiah Thomas b. Jerry Tomas c. Rene Decartes d. Thomas Cook
5. What is the first drink book ever published in United States?
a. How to mix drinks b. Mixing of drinks c. How to Mix Alcohol d. Mixing of cocktail drinks
6. Bartending was considered has a trade history accounts from the time of______?
a. Beethoven b. Leonardo De Vinci c. Xerces d. Julius Caesar
7. The one who recommended and advertised the wines.
a. Wine steward b. Bartender c. Bar Manager d. Service Crew
8. What is the cause of death of Jerry at the age of 55?
a. Fatigue b. Mild stroke c. Aploplexy d. Diarrhea
9. This is comprised of the shelving on top, where premium liquors are displayed?
a. Under Bar b. Front Bar c. Back Bar d. Wine Cabinet
10. A bar designed to provide special entertainment like a live band, videoke or comedians?
a. Cocktail Bar b. Coffee Bar c. Stand-Up Bar d. Mobile Bar
11. Become a phenomenon nowadays, this is a venue designed to be an ideal for a chat with friends?
a. Coffee Shop b. Coffee Bar c. Cocktail Bar d. Stand-Up Bar
12. Refers to the bar is movable and can be transferred from one place to another?
a. Portable Bar b. Mobile c. Cocktail Bar d. Coffee Bar
13. Is simply a bar counter inside a food outlet were drink orders are prepared?
a. Cocktail Bar b. Coffee Bar c. Stand-Up Bar d. Mobile Bar
14. This is the array of equipment installed on the rear underside of the bar?
a. Under Bar b. Front Bar c. Back Bar d. Wine Cabinet
15. This is where the customers sit and drink.
a. Under Bar b. Front Bar c. Back Bar d. Wine Cabinet
16. How will the bartenders handle the intoxication of his/her costumer?
a. He will call the corpses and let the costumer arrested?
b. He will take away the costumer?
c. He will remind the costumer about his intoxication and stop giving drinks
d. Let the bouncer take charge with the situation
17. If the bartender puts some garnish with the drinks or the beverage of the costumer, what will be the tool he needed for this?
a. Can opener b. Peeler c. Cutter d. Knife
18. It is a tool use to open wine and beer bottles?
a. Can opener b. Bottle opener c. Nail Cutter d. Corkscrew
19. Used to slow the progress of alcohol into the glass when making layered drinks?
a. Dinner spoon b. Spoon c. Bartending Spoon d. Bar spoon
20. Essential to make frozen drinks and for smoothies?
a. Shaker b. mortar and pestle c. Blender d. Juicer

II. Read the sentences carefully. Write BARTENDER if the statement is true, and write WINE STEWARD if the statement is false.

21. A good looking and an ability to interact well with people are two of a bartender’s best assets. A sense of humor is invaluable.
22. A well-groomed appearance helps bartenders seem more approachable and professional.
23. Emotional strength is required for long hours standing behind the bar and lifting heavy boxes.
24. Basic math skills allow bartender to make excellent and best in making drinks accurately and quickly.
25. Always entertain the ladies first before anyone else.
26. When a guest sits at the bar, always greets him with a smile and a hug as you lay down a cocktail napkin.
27. Keep the bar top always open for anyone, and let your fingers touch drinking surfaces – the top of the straw, the rim of a glass,
the ice, and the tip of beer bottles.
28. Bartenders should only handle the glassware by the bottom half carefully avoiding the areas of the glass that will be in contact
with the customer’s mouth or the drink itself.
29. Lighting customers’ cigarettes is a time-honored tradition and is an always appropriate gesture.
30. When you are given a tip, always make eye contact and say thank you.
 College for Research & Technology of Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 463-2697 600-2200 e-mail: crt.cabanatuan@gmail.com
III. Matching Type:
Match Column A to B by writing the letter of the correct answer.

A B
31. Red wine Glass a. A stainless steel used to shake drinks
32. Champagne Glass before pouring it to the glass.
33. Shaker b. Prevent unnecessary wet spots or rings on
the bar from moisture off the side of the
34. Collins Glass
glass.
35. Shot glass c. Used to open bottle.
36. Coaster d. It keeps nasty bacteria- infested hands out
37. Ice Bucket and tongs of ice.
38. Jigger e. A metal measuring devices that usually
39. Speed Pourer have two cones.
40. Flaring Bottle f. Can place it in a bottle to control how to
41. Old Fashioned Glass pour.
42. Bottle Opener g. Ultimate for flaring.
h. For fresh juice or muddled drinks.
43. White wine
i. Measurer and serving glass.
44. Pilsner
j. Use for liquor taken on the rocks.
45. Beer mug l. Used for sparkling wines.
m. Used for root beer and shake drinks.
n. Used for beers and root beers.
o. Used for serving red wine.
p. Used for serving white wine.

III. Identify the name of the glass and its parts.

CHOICES: Ring Rim Bowl Ball

Body Hand Stem
Foot Feet Finger
46.

47.

48.

49

50. Name of the glass:

“HARD WORK is the new word for MIRACLE…”

Prepared by:
LESLIE R. OFANDA Noted by:
He01 subject teacher EVELYN P. DASALLA
Academic Head